I've decided not to use the Duvel culture that I made. Today would have been the day that I stepped it up to 1.5 litres for the main starter and I took it out of the fridge and decanted the spent wort to test it.
It had fermented down as expected and definitely didn't taste off or sour or bad in any way. The problem was it didn't taste of anything whatsoever when last time it definitely had the distinct Belgian character. I wonder if they've started using a bland bottling yeast? Another difference this time around was the total absence of krausen on the starter. Last time it was super-agressive and tried, in fact succeeded in climbing out of the flask and making a total mess in my brew fridge. Another indication that perhaps it's not the same strain.
I didn't want to risk making 20 litres of Belgian beer with no yeast character so I've discarded it and ordered a pack of very fresh Wyeast 1388 from The Malt Miller and will be postponing my Belgian Golden Strong brew day for a week.
It had fermented down as expected and definitely didn't taste off or sour or bad in any way. The problem was it didn't taste of anything whatsoever when last time it definitely had the distinct Belgian character. I wonder if they've started using a bland bottling yeast? Another difference this time around was the total absence of krausen on the starter. Last time it was super-agressive and tried, in fact succeeded in climbing out of the flask and making a total mess in my brew fridge. Another indication that perhaps it's not the same strain.
I didn't want to risk making 20 litres of Belgian beer with no yeast character so I've discarded it and ordered a pack of very fresh Wyeast 1388 from The Malt Miller and will be postponing my Belgian Golden Strong brew day for a week.